Lightly spray a frypan with vegetable oil spray and cook the onions, ginger, five spice and cloves for 2 ~ 3 minutes or until onions are soft. Place the cooked onion mixture in a large bowl and add all of the other ingredients except for the egg whites and evaporated milk.

In a separate bowl whisk the egg whites for 30 seconds and blend in the evaporated milk. Stir the egg white mixture into the rice mixture. Mix well.